Food supply chain participants invited to workshop

Staff report

COLUMBUS — Growers, wholesalers, retailers and others in the rapidly changing food system will benefit from the workshop “Supply Chain Dynamics: Making the connection from field to table.”

The event takes place Aug. 19 at the Center for Innovative Food Technology in Bowling Green. It will address topics such as how supply chains work, how to adjust to changes in consumer demands, regulatory challenges, logistics and others.

The event is sponsored by The Ohio Farm and Food Institute, the resource network and professional development program of the Ohio Farm Bureau Federation.

Doors open with a light breakfast at 8:30 a.m. The program will kick off at 9 a.m. with a farm and food policy presentation, followed by panel presentations and discussions. Lunch will be provided at 12:15 p.m. followed by an optional overview of the Center for Innovative Food Technology’s services and tour of the Northwest Ohio Cooperative Kitchen.

Speakers include include Haley Thomas, director of sales and marketing with Ballreich’s Bros., Inc; S.K. Piper, community programs and sustainability manager with Bon Appetit Management Company; Jeff Gibson, merchandising manager with Premier ProduceOne; and Richard Hall, executive vice president supply chain and sustainability with Bob Evans Farms, Inc.

This workshop is ideal for growers looking for new market opportunities, wholesalers looking to increase purchasing opportunities, and processors and retailers interested in increasing their contacts to tighten up their supply chain. Additionally anyone interested in networking or learning more about current trends and issues in the farm to table movement should plan to attend.

Registration, including both meals, is $30 for Farm Bureau members and $50 for nonmembers. Ohio Farm Bureau group members can attend as part of their group membership. Registration is required for all attendees and will be open through Aug. 12 online at This workshop is presented in partnership with the Center for Innovative Food Technology and Rural Action.

Staff report